Table des Matières
Publicité
Aqualab
Lectures
c omplémentaires
Masana, M.O., and J. Baranyi. 2000. Growth/no growth interface
of Brochothrix thermosphacta as a function of pH and water
activity. Food Microbiology 17:485-858.
Mattick, K. L., F. Jorgensen, J.D. Legan, M.B. Cole, J. Porter,
H.M. Lappin-Scott, and T.J. Humphrey. 2000. Survival and
filamentation of Salmonella enterica serovar Enteritidis PT4 and
Salmonella enterica serovar Typhimurium DT104 at low water
activity. Appl Environ Microbiol 66:1274-1279.
Mattick, K.L., F. Jorgensen, J.D. Legan, H.M. Lappin-Scott, and
T.J. Humphrey. 2000. Habituation of Salmonella spp. at reduced
water activity and its effect on heat tolerance. Appl Environ
Microbiol 66:4921-4925.
Mattick, K.L., F. Jorgensen, J.D. Legan, H.M. Lappin-Scott, and
T.J. Humphrey. 2001. Improving recovery of Salmonella enterica
Serovar Typhimurium DT104 cells injured by heating at different
water activity values. Journal of Food Protection 64:1472-1476.
McMeekin, T.A., and T. Ross. 1996. Shelf life prediction: Status
and
future
possibilities.
International
Journal
of
Food
Microbiology 33:65-83.
Miller, A.J. 1992. Combined water activity and solute effects on
growth and survival of Listeria monocytogenes. Journal of Food
Protection 55:414-418.
Nakajo, M., and Y. Moriyama. 1993. Effect of pH and water
activity on heat resistance of spores of Bacillus coagulans. Journal
of the Japanese Society for Food Science and Technology 40:268-
271.
Nelson, K.A., and T.P. Labuza. 1994. Water activity and food
polymer science: Implications of state on arrhenius and WLF
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